5-Ingredient Chicken & Zucchini Lasagne

Step 1: Using a mandolin, cut zucchini diagonally into thin slices (about 5mm wide).

Step 2: Place chicken in a bowl and stir in 1 1/2 cups of the pasta sauce.

Step 3: Sprinkle risoni over the base of a rectangular, ovenproof dish (10-cup capacity).

Step 4: Top with half the chicken mixture and sprinkle with half the cheese and then arrange half the zucchini over cheese and repeat layering with remaining chicken mixture and zucchini.

Step 5: Pour remaining pasta sauce over zucchini and sprinkle with remaining cheese and cover tightly with oiled foil.

Step 6: Cook in a moderate oven (180C) for 45 minute and then discard foil and cook for a further 10 minutes, or until zucchini is tender and cheese is golden brown.

Step 7: Transfer lasagne to a wooden board. Stand for 15 minutes before serving.